• 1 pounds fresh collard greens
  • 1 - 2 pound ham steak, chopped
  • 2 tbsps hot sauce
  • 3 tbsps olive oil
  • 3 medium onions, chopped
  • 1 garlic clove, minced
  • 6 red potatoes, diced
  • 3 cans chicken broth (14-1/2 oz)
  • 2 cans field peas, drained (16 oz)
  • 2 cans crowder peas, drained (16 oz)
  • 2 cups water
  • 1/2 cup vermouth
  • 1 tbsp white vinegar
  • 1 tsp salt

When it is cold outside, this is by far my family’s favorite soup. Serve it with a good skillet of cornbread and you have a delicious, warming supper.


  1. Remove and discard stems and discolored spots from collards; rinse with cold water.  Drain and tear into 1 inch pieces.
  2. Bring collards and water to cover to a boil in a large Dutch oven.  Remove from heat;  drain.  Repeat procedure once.
  3. Toss together ham and hot sauce.  Cook ham in hot oil in a Dutch oven over medium-high heat 8-10 minutes or until browned.
  4. Add onion and garlic, and saute until tender.
  5. Stir in collards, potato, and remaining ingredients,
  6. Bring to a boil and reduce heat, and simmer, stirring occasionally, 45 minutes.

Note:  To save time, I usually buy the bags of collards in the produce section that are already torn in pieces.